Popped another bottle from a mixed-case of mature and maturing wines by Renaissance Vineyard & Winery, wines made by Gideon Bienstock of Clos Saron.
Another unique wine, bordering on a bit of a odd duck for a California red blend.
This wine is a blend of 29% Cabernet Franc, Cabernet Sauvignon 28%, Merlot 27%, Syrah 11%, Petit Verdot 5%.
The first thing that hits me is the color, light brick red, appearing quite mature. Throws a ton of sediment and is a bit hazy.
The nose is all red fruits, smoke, herbs and tobacco, the latter being a typical and distinct note that I picked up in all 5 Renaissance wines that I have popped over the last two weeks. The palate is just under medium weight, but shows a lot of complexity. A Chinon-lover’s blend for sure, crisp red fruits, dried reds, earth, tobacco leaf, quite savory. Grainy presence on the palate, tannins fully resolved. Totally in prime drinking window, and I would actually suggest drinking now based on how this bottle shows. I surmise that the wine is on the back-slope, except that I am not positive that this bottle is totally pristine. It was shipped during a warm spell, not hot but warm, though the bottles were cool on arrival (with one leaker in a case that caused me concern).
FWIW, all five corks on all five bottles I have popped have split. The quality of corks (or storage, though these came direct from the winery) on these wines is terrible. I would not buy more Renaissance wine from this period, and if I had any, I would recommend drinking up based on my experience with the corks.
Sounds like you had better luck than I did. My experience was a muddled mess. I believe I had a broken cork too – only one Renaissance cork came out in tact (though not sure which one).
1999 Renaissance Claret Prestige- USA, California, Sierra Foothills, North Yuba (11/5/2017)
Somewhat stewed and indistinct dark red fruits with forrest floor notes. Threw off an enormous amount of sediment, If this bottle is representative, the wine is on the downslope. Hard to know for sure because the winery shipped in heat after advising they would wait for cool weather.
Your note made me curious, so I opened one last night, one hour decant. Cork came out in one piece, no problem. The wine is in good shape, at peak. No stewed notes, just lovely complex and elegant cab. Some tobacco, lots of red berries. Loved it.
I’ve also been working through a mixed case, which has been a mixed bag. No genuinely bad wines, but some a bit tired, others aging very nicely (all late 90s).
What was shipping like? The three people I know (me included) all had their wines shipped in less than ideal temps. Unfortunately, no way to know if the wines are tired due to age or because they were exposed to heat during shipping.
Well yes, but I don’t keep notes, and they have so many different versions: claret prestige, Reserve, premiere, vin de terroir, and of course the regular cab. Over time I don’t I can recall which I had when. Generally they are the best value cabs I have found.
Most recently I have had the 2001 cab reserve, and liked it a lot. I find a family resemblance to all their cabs and cab blends.
Either the storage of library wines at this winery, or a lot of bad corks, or both, plague these wines. Every single wine that I have popped out of a case, six so far, have been bad.
Robert was kind enough to send me a bottle of the '96 Claret Prestige, which served to my brown-bag group on Thursday. The cork was in very good shape. I decanted it an hour or so ahead.
I really l liked the wine, as did the rest of the group. But no one guessed cabernet. The best guess was a moderately mature Rioja, because of the acid level and fruit profile (there was no conspicuous oak).
My notes: Something faintly feral at first on the nose, but that blew off. Bright red/cherry fruit, with a bit of celery seed. In the mouth, there was some spice (cinnamon, cloves). It had a vague sweetness of a very pleasing sort, coupled with very good acid. Cherries and orange peel flavors. Taught and fresh – seemed younger than 21 years. It got better and better in the glass, and I bumped it up from an initial 90 to 91+. Marked at 13%.
Robert tells me the '96 was predominantly cab and merlot, unlike some later vintages, which included syrah and, I think, tempranillo. This sure tasted like it could have tempranillo. Definitely not your typical Cal cab, or a Bordeaux blend, even. But excellent on its own terms.
Robert was kind enough to send me a bottle of the '96 Claret Prestige, which I served blind to my brown-bag group on Thursday. The cork was in very good shape. I decanted it an hour or so ahead.
I really l liked the wine, as did the rest of the group. But no one guessed cabernet. The best guess was a moderately mature Rioja, because of the acid level and fruit profile (there was no conspicuous oak).
My notes: Something faintly feral at first on the nose, but that blew off. Bright red/cherry fruit, with a bit of celery seed. In the mouth, there was some spice (cinnamon, cloves). It had a vague sweetness of a very pleasing sort, coupled with very good acid. Cherries and orange peel flavors. Taught and fresh – seemed younger than 21 years. It got better and better in the glass, and I bumped it up from an initial 90 to 91+. Marked at 13%.
Robert tells me the '96 was predominantly cab and merlot, unlike some later vintages, which included syrah and, I think, tempranillo. This sure tasted like it could have tempranillo. Definitely not your typical Cal cab, or a Bordeaux blend, even. But excellent on its own terms.
Thanks for note, John. Really glad you enjoyed it. I’m cracking up as I swore I sent you, and intended to send you, the 1999! It’s more of an odd blend so wanted you to try it. Glad you enjoyed that 96. I’ll pop one over the next few weeks.
